So my #livepeasant week has come to an end and it’s been really good fun. If you didn’t see my post on Monday, we’ve been creating some delicious, rustic one-pot dishes this week with Simpy Beef and Lamb. We’ve dined pretty well, starting with the delicious Moroccan lamb dish on Monday, a big pot of chilli, a curry, a shepherd’s pie with slow-cooked mince, and I even revisited my spring braised beef with red wine and borlotti beans.

We finished with a bang with this delicious, sweet/sour slow cooked, spicy barbecue chilli beef. I used stewing steak and after a long, slow cook, it turns out meltingly soft, bursting with flavour and perfect for stuffing into soft brioche rolls. Yum.

You will need:

400g diced stewing steak

1 red onion

1 tsp grated ginger (I keep mine in the freezer)

3 tbsp cider vinegar

1 tbsp honey

1 tbsp Worcestershire sauce

2 tbsp soy sauce

2 tbsp tomato ketchup

1 red chilli, seeds removed, finely chopped

500ml beef stock

Preheat the oven to 170 degrees C/ gas 3.

In a heavy based pan, fry the onion and beef together until the onion is translucent and the beef browned all over, then grate over the ginger.

Mix together the vinegar, honey, Worcestershire, soy and tomato sauce and pour over the beef. Stir well, then sprinkle over the chilli and finally pour over the beef stock.

Cover and cook for around one and a half hours, stirring a couple of times during the process. Before serving, shred the meat with a couple of forks.

It’s also delicious piled onto baked potatoes, stirred through pasta or rolled up into a soft tortilla wrap with some of those lovely jalapeno pickles, crunchy lettuce and a sprinkling of grated cheddar.